Archive for the ‘Curries’ Category
Tuesday, March 16th, 2010
This is a continuation of the saga of the Aloo Vadas/Fried Potato Dumplings. I will not write much today except for a little note on the evolution of this dish.
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Posted in Curries, Sides & etc. | 43 Comments »
Tags: aloo ka kofta, aloo ka kofta curry, aloo kofta, alu kofta, Cinnamon, Clove, curd, curry, curry recipe, dumplings, Garlic, gujarati recipe, how to make kofta, how to make yogurt based sauce, indian curry, indian potato recipe, Indian recipe, indian recipe kofta, indian vegetarian recipe, kofta, kofta curry, kofte, north indian recipe, onion, peppercorn, potato dumplings, potato kofta, potato with garlic, rajasthani recipe, recipe from home, unique indian recipe, unique potato recipe, vegetarian kofta, yoghurt, yogurt, yogurt based curry, yougurt
Wednesday, February 24th, 2010
Yellow mung dal/lentils are roasted till aromatic and then cooked with spinach and tempered with spices. A comfort food which brings on warm fuzzy feelings.
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Posted in Curries, Lentils, Main Dishes, Sides & etc., Soup | 43 Comments »
Tags: Asafoetida, daal, dal, dal palak, dal palak curry, dal palak without garlic, dal palak without onion, dal with hing, dal with lentils, dal without onion and garlic, dhal, dhal palak, easy recipe, eggless, flavored dal, flavorful dal, ginger, ginger flavor dal, gluten free, healthy food, healthy recipe, hing, how to cook lentils indian way, how to make dal with spinach, how to make mung dal with palak, indian dal, indian lentiils, indian lentil, indian lentil and spinach, Indian recipe, indian recipes spinach, indian vegetarian recipes, legume, lentil side dish, lentil soup, Lentils, lentils and greens, lentils and spinach, lentils recipe, moong dal, mung dal, palak dal, palak moong dal, palak mung dal, palakura pappu, pappu palakura, side dish recipe, sides, spinach, spinach and lentils, spinach dal, spinach recipe, split moong dal, vegan, vegetarian, vegetarian recipes, yellow mung dal
Monday, February 22nd, 2010
Bold, and spicy is what defines this chicken curry; a very aromatic dish that heavily pronounces the flavors from the south western part of India – Kolhapur; a recipe as vibrant and rich as the history of this ancient town.
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Posted in Curries, Main Dishes, Meat & Poultry | 35 Comments »
Tags: chicken curry with cilantro, chicken curry with coconut, curried chicken, curried chicken indian way, curry chicken, desi chicken curry, goda masala, hot and spicy chicken, hot and spicy chicken curry, how to make indian chicken curry, how to make kolhapuri chicken, Indian chicken curry, indian spicy chicken curry, kala masala, kinds of chicken curry, kohlapuri, kohlapuri cuisine, kolhapur, kolhapuri chicken, kolhapuri chicken curry, kolhapuri chicken recipe, kolhapuri kombdi, maharashtra, maharashtrian cuisine, marathi chicken curry, marathi recipe, masala from kolhapur, non veg marathi recipe, south western india, spicy chicken curry, traditional marathi recipe, Vardahi chicken, west indian chicken curry
Monday, January 25th, 2010
Dal Makhani is a classic north Indian dish where the lentils are slowly simmered for hours in a very aromatic buttery, creamy tomato sauce. (Dal=Lentils Makhani: Makhan/Butter based). Rich, decadent and extremely detectable, this is a recipe to savor and treasure.
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Posted in Curries, Lentils, Main Dishes, Sides & etc., Soup | 34 Comments »
Tags: authentic curry sauce, black dal, black lentil, black matpe beans, buttery lentils, can we freeze dal, cooking lentils indian way, curried legume, curried lentils, daal makhani, dal, dal makhani, dal makhni, dal recipe, dal served in indian restaurant, dhal, dhal makhani, freezing dal, healthy beans, how to make authentic curry sauce, how to make dal, indian, indian curry, indian dal, legumes, lentils in tomato sauce, Makhani, north indian cooking, north indian recipe, punjabi, punjabi cooking, punjabi dal makhani, punjabi recipe, recipe. vegetarian. breakfast, restaurant style dal makhani, sabit maash, sauce for dal makhani, traditional punjabi recipe, ulunthu, vigna mungo
Tuesday, January 5th, 2010
Legumes play a big role in the regular Indian diet. Today’s recipe is a simple but fragrant cranberry beans cooked in a sauce flavored with cinnamon, cardamom, coriander and other fine spices.
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Posted in Curries, Lentils, Main Dishes | 31 Comments »
Tags: beans, beans curry, borlotti bean, crab eye, crab eye bean, cranberry bean, curried beans, eggless, fagiolo romano, gluten free, healthy recipe, how to cook letils indian way, indian, indian curry, legumes, Lentils, low carb, mlla, Roman bean, rosecoco bean, saluggia, salugia bean, shell bean, spotted beans, vegan, vegetarian protein, Vegetarian recipe, wheat free
Sunday, November 29th, 2009
Fish cooked in a spicy sauce, flavored with nigella seeds, hot green peppers and cooked in mustard oil is a recipe very close to my heart. Memories churn, my heart and body warm up, images slide by and the taste lingers as I savor the peppery fish curry with some hot steamed rice on this chilly winter afternoon.
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Posted in Curries, Main Dishes, Seafood | 34 Comments »
Tags: bengali cuisine, bengali fish curry, bengali seafood recipe, Cooking with mustard oil, curry, curry recipe, curry with onion and tomatoes, fish, fish curry, fish curry with onion and tomatoes, fish in spicy curry, fish is healthy, fish recipe, fish with tomatoes, fresh water fish, healthy, healthy fish recipe, HOTM, how to make bengali fish curry, how to make macher jhal, india, indian curry, Indian recipe, indian retro dishes, Kalonji, maach, maachh, mach, macher jhal, memories, mustard oil, Nigella seeds, peppery fish, recipes from home, retro, retro bengali recipe, retro dishes, sauted fish, Seafood, spice and curry, taste of home, tilapia, west bengal, winter, winter fish curry
Saturday, May 23rd, 2009
There are always some favorites & we can never get tired of cooking or eating over & over again, this simple chicken being one of them. I have grown up eating this on a lot of lazy weekends, when we all sat together & spent hours on the dining table, catching up with each other. There is nothing fancy about this chicken curry, it’s very simple, straightforward and quick to make.
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Posted in Curries, Meat & Poultry, Sides & etc. | 38 Comments »
Tags: Cardamom, chicken currry with gravy, chicken curry in a hurry, chicken curry indian blog, chicken curry recipe, chicken curry sauce, chicken with tomato & onion, Cinnamon, Clove, cooking chicken curry, cooking indian chicken curry, curried chicken, curry chicken, curry gravy, curry sauce, curry with gravy, easy chicken curry, Garlic, how to cook chicken curry, how to make chicken curry, Indian chicken curry, indian chicken curry recipe, indian curry, inidan chicken curry with gravy, onion, simple chicken curry, simple curry recipe, simple indian chicken curry, simple indian chicken curry recipe
Thursday, April 16th, 2009
Not quite so popular as the Red,Green & Yellow Thai Curry, but a little milder & a lot more aromatic is the Unique Massaman Curry. The flavoring for Massaman curry is called Massaman Curry Paste (nam prik kaeng masaman), which contains very warm & aromatic spices like cinnamon, clove, cardamom, & nutmeg. These popular spices of the Indian Subcontinent combined with the Asian flavors of Lemon grass, Galangal, Kaffir lime leaves, & Fish Sauce, makes it a rich & brimming part of the Thai cuisine.
I did not dare to cook Thai at home for so long, for I am not very comfortable with the strong smell of the fish sauce & shrimp paste. This Massaman curry paste, however inspired me to give it a try. I read thru’ & I realized that I could easily leave out the fish sauce & still have a very authentic & flavorful touch of authentic Thai. Right when I was planning on this, I found some Thai Eggplants & used these for the Massaman Curry. (Any kind of eggplant can be used for this.)
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Posted in Curries, Sides & etc. | 36 Comments »
Tags: brinjal curry, Cardamom, Cinnamon, Clove, coconut milk, curry, eggless, eggless cooking, eggless recipe, eggplant massaman curry, galangal, ginger garlic, homemade thai curry paste, how to make massaman curry paste, kaffir lime, Kermit Eggplant, lemongrass, Massaman Curry, Massaman Curry Paste, massaman curry with vegetables, muslim influence in thai cuisine, nam prik kaeng masaman, Nutmeg, Peanuts, southern thai cuisine, tamarind, thai cooking, Thai cuisine, Thai curry, thai curry paste, Thai eggplant, thai Food, Thai Muslim Curry, thai recipe, vegan, Vegetarian Massaman Curry, Vegetarian recipe
Wednesday, March 4th, 2009 
The very first time I had tasted Jamaican Curry Goat many suns back was in an International Festival. We were trying to decide on our lunch, when we spotted this Spicy Rich Curry & got rooted there. It was served with white rice & some fried Plaintains- & needless to say we were satisfied & pleasurably surprised. Till that day I was under the misconception that that the concept of “Curry” did not go beyond India. How did the Curry travel to the Islands? This is what I found..”Curry, which is popular in Jamaica, was introduced there in the 17th century by East Indian slaves who were brought to the island (then an English colony) by the British.” So along with the immigrants, went the curry, spices & all. Now that explains…
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Posted in Curries, Meat & Poultry, Sides & etc. | 40 Comments »
Tags: 100th post, caribbean cooking, caribbean cuisine, caribbean meat, caribbean recipe, curry, curry goat, curry powder, goat meat, jamaican cuisine, jamaican curry, jamaican curry goat, jamaican goat curry, jamaican recipe, mutton curry, recipe, scotch bonnet peppers, taste of jamaica, the curry of the island
Tuesday, November 18th, 2008
I remember the time when back in India many moons back we used to live in a joint family. My grandparents, uncles, aunts & cousins all lived in a big house, ate all together in one long dining table. Sunday afternoon lunches were always beautiful times when everyone was home, relaxed & talking for hours over food. Even tho’ I might have been only about 6 or 7 years old, I still remember that one of the dishes used to be mutton curry or chicken curry. The hot steaming curry, used to be placed at the center of the table, & all us little kids eyed it with utmost enthusiasm, while waiting for our turns.
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Posted in Curries, Meat & Poultry | 23 Comments »
Tags: Cardamom, chicken, chicken curry, chicken curry recipe, chicken curry with coconut milk, chicken curry with coconut sauce, chicken curry with potaotes, coconut milk, cooking poultry, curried chicken, curry, curry spices, curry with spices, delicious chicken curry, Garlic, ginger, how to make chicken curry, Indian chicken curry, Meat & Poultry, onion, recipe, spice, spices, tomato
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